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Thakur, Monika
- High Pressure Carbon Dioxide-a Non-thermal Food Processing Technique for Inactivation of Micro-organisms
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1 Amity Institute of Food Technology, Amity University, Sector-125, Noida, U.P., IN
1 Amity Institute of Food Technology, Amity University, Sector-125, Noida, U.P., IN
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Asian Journal of Bio Science, Vol 8, No 2 (2013), Pagination: 267-275Abstract
For more than 20 years now, high pressure carbon dioxide (HPCD) has been proposed and studied as an alternative non-thermal pasteurization technique for various foods. This method imparts several basic advantages, mainly because of the involvement of mild conditions. A majority of the observed advantages are particularly because it permits the processing of foods at much lower temperature than the ones used in thermal pasteurization. In spite of intensified research efforts for the last couple of years, the HPCD preservation technique has not yet been implemented on a large scale by the food industry until now. Many scientific studies mainly focusing the lethality of this technique on different microorganisms have been done over the years. Most of the research aimed towards optimization of the HPCD technique to produce a desired level of stabilization for specific foods but less effort has, however, been put into the analysis of the interaction mechanism between HPCD and the structure of food, its kinetics and the effect on microorganisms is yet to be observed.Keywords
High Pressure Carbon Dioxide (HPCD), Non Thermal Pasteurization, Emerging Technology, Dense Phase Carbon Dioxide (DPCD)
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- Walnut (Luglan regia L.) a Complete Health and Brain Food
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Authors
Affiliations
1 Amity Institute of Food Technology, Amity University, Noida, U.P., IN
1 Amity Institute of Food Technology, Amity University, Noida, U.P., IN
Source
Asian Journal of Bio Science, Vol 8, No 2 (2013), Pagination: 276-288Abstract
Nuts are nutrient dense foods and have been a regular constituent of mankind's diet since prehistoric times. In recent years there is a growing interest in nuts which provide health benefits and are alternative to medicine.Walnut (Juglan regia L.) belong to family Juglandaceae have amazing health benefits. They are not only delicious but also a complete functional food because they not only provide nutritional but also medicinal health benefits. They are unique among nuts because they are loaded with omega -3 fatty acids, and various other bioactive compounds, antioxidants, fibre, vitamins, minerals, and phytosterols.Keywords
Juglan regia L., Nutraceutical Potential, Omega- 3 And 6 Fatty Acids, Alpha-linolenic Acid, Good Mood FoodReferences
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- Effect of Thermal Processing on Total Phenolic Content and Antioxidant Activity of Mentha Leaves
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Authors
Affiliations
1 School of Biotechnology, Gautam Buddha University, GREATER NOIDA (U.P.), IN
2 Amity Institute of Food Technology, Amity University, NOIDA (U.P.), IN
1 School of Biotechnology, Gautam Buddha University, GREATER NOIDA (U.P.), IN
2 Amity Institute of Food Technology, Amity University, NOIDA (U.P.), IN
Source
Asian Journal of Bio Science, Vol 9, No 2 (2014), Pagination: 200-203Abstract
Mint is a promising health promoting herb, which is not only used for flavour and aroma, but also has many potential health benefits. Effect of refrigeration as well as thermal processing methods (blanching and boiling) on potential health benefits of mint was studied by determination of antioxidant activity and content of total phenolic substances in ethanolic extracts of mint leaves. The leaves were subjected to blanching (80°C), boiling (100°) as well as storage at refrigerated temperature (4°C). A qualitative phytochemical screening was performed. The ethanolic extracts were analyzed for total phenolic content using Folin-Ciocalteau assay and free radical scavenging activity using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals. Thermal treatment caused significant decrease in antioxidant activity as well as total phenolic content of mint leaves. Total phenolic content in fresh sample was 115.81 mg GAE/g, which decreased to 3.59 mg GAE/g when leaves were subjected to 100°C. Antioxidant activity reduced from 77.9 per cent in fresh leaves to 48.7 per cent in boiled leaves. The study indicated that polyphenols and phenolic acids, responsible for antioxidant action of mint, were degraded by heat, thereby reducing the medicinal value of herb. The study thus, suggests the consumption of fresh mint leaves to obtain the maximum health benefits.Keywords
Mentha, Bioactive Components, Phytochemical Screening, Antioxidant Potential, Total Phenolic Content.References
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Authors
Affiliations
1 School of Biotechnology, Gautam Buddha University, Greater Noida (U.P.), IN
2 Amity Institute of Food Technology, Amity University, Noida (U.P.), IN
1 School of Biotechnology, Gautam Buddha University, Greater Noida (U.P.), IN
2 Amity Institute of Food Technology, Amity University, Noida (U.P.), IN